Sweet Potato Pork Stew
|Boneless pork||2 Pound, trimmed and cut into 1-inch cubes|
|Dijon mustard||3 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||3 Tablespoon|
|Chicken broth||2 1⁄3 Cup (37.33 tbs)|
|Onions||5 Small, quartered|
|Sweet potatoes||2 Medium, peeled and cubed|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
Toss pork and mustard.
In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
In a large skillet over medium-high heat, brown pork and garlic in oil.
Add broth; bring to a boil.
Scrape bottom of skillet to loosen any browned bits.
Reduce heat; cover and simmer for 30 minutes.
Add onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender.
Stir in parsley.